 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Pillsbury refrigerated pizza crust is the perfect base to showcase the spicy Mexican-inspired toppings on this Bake-Off recipe that makes a perfect meal or game-time snack. Recipe is one of the 100 2010 finalists in the contest, submitted by Debbie Limas. Ingredients:
2 tablespoons olive oil |
1 (13 7/8 ounce) can pillsbury refrigerated classic pizza crust |
1/2 cup chopped onion (about 1 small) |
1 garlic clove, finely chopped |
1 (15 ounce) can black beans, undrained |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon pepper |
2 cups cooked rice (any variety) |
1 tablespoon land o lakes butter |
1 (4 1/2 ounce) can chopped green chilies |
1 cup fresh salsa (any variety) |
1 (8 ounce) bag shredded mexican blend cheese (2 cups) |
2 tablespoons chopped fresh cilantro, if desired |
1 cup frozen corn, thawed, drained |
Directions:
1. Heat oven to 350°F Brush 1 teaspoon of the oil on 15x12-inch cookie sheet. Unroll pizza crust dough on cookie sheet into 12x9-inch rectangle; brush with 2 teaspoons oil. Bake 10 minutes.
2. Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and garlic; cook about 5 minutes, stirring occasionally, until onion is tender. Stir in undrained beans, cumin, coriander and pepper; cook 1 minute. Stir in rice and butter. Stir in chiles. Remove from heat; set aside.
3. Using slotted spoon, spread thin layer of salsa over partially baked crust. Layer with 1/2 cup of the cheese and the bean mixture. Sprinkle with 1 tablespoon of the cilantro, the corn and remaining 1 1/2 cups cheese.
4. Bake 20 to 30 minutes longer or until edges of crust are golden brown and cheese is melted. Garnish with remaining 1 tablespoon cilantro.
|
|